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Crispy Smashed Potatoes with Garlic-Chili Butter Recipe

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4 from 72 reviews

Crispy Smashed Potatoes are a delightful appetizer or side dish featuring tender boiled small potatoes smashed and baked to golden crispness. They are generously seasoned with olive oil, salt, pepper, paprika or chili powder, and vegan parmesan for a flavorful crust. Finished with a zesty garlic-chili butter and fresh parsley, this recipe offers a perfect balance of crispy texture and savory richness, ideal for vegan and dairy-free diets.

  • Total Time: 45 minutes
  • Yield: 4-6 servings

Ingredients

For the Potato Smash:

  • 1 – 1.5 kg small potatoes
  • 1 tbsp salt (for boiling)
  • 2-3 tbsp olive oil
  • Salt & black pepper to taste
  • Finely chopped parsley, optional garnish
  • Paprika or chili powder, about 1 tsp
  • 3-4 tbsp vegan parmesan

For the Garlic-Chili Butter:

  • 3 cloves garlic, finely minced
  • 3 tbsp vegan butter (or regular butter)
  • 1 tsp chili flakes
  • Fresh parsley, chopped
  • Extra vegan parmesan, optional for topping

Instructions

  1. Boil the Potatoes: Place the small potatoes in a large pot, cover with water and add 1 tbsp salt. Boil until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and let them cool slightly.
  2. Preheat and Prepare: Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper or lightly grease it.
  3. Smash the Potatoes: Place the boiled potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently press down on each potato until it slightly flattens but stays intact.
  4. Season the Potatoes: Drizzle olive oil generously over the smashed potatoes. Sprinkle salt, black pepper, paprika or chili powder, and vegan parmesan evenly on top to coat each piece.
  5. Bake to Crisp: Bake in the preheated oven for 25-30 minutes or until the potatoes are golden brown and crispy on the edges.
  6. Prepare Garlic-Chili Butter: While baking, melt vegan butter in a small pan over medium heat. Add the minced garlic and chili flakes. Cook for 1-2 minutes until fragrant, taking care not to burn the garlic. Remove from heat and stir in chopped fresh parsley.
  7. Finish and Serve: Once the potatoes are baked, drizzle the garlic-chili butter over them. Garnish with additional parsley and optional extra vegan parmesan. Serve immediately for best crispiness.

Notes

  • Small potatoes like baby Yukon Gold or new potatoes work best for this recipe.
  • Boiling potatoes with salt seasons them from inside.
  • The garlic-chili butter can be adjusted in spiciness by varying chili flakes.
  • Vegan parmesan can be substituted with nutritional yeast for a dairy-free option.
  • For extra crispiness, you can broil the potatoes for the last 2-3 minutes, watching closely to avoid burning.
  • Serve these crispy smashed potatoes as a snack, appetizer, or side dish to grilled meats or salads.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://allyumcooks.com/crispy-smashed-potatoes-with-garlic-chili-butter-recipe/